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Gluten Free Horchata Pops Recipe

by Carol Kicinski on June 14, 2015

Ever had a glass of Horchata? It is a “milky” (yet dairy free) drink found in Latin cultures typically made with rice, almonds, sugar, cinnamon, and vanilla and served ice cold. It is sweet and refreshing.

My favorite neighborhood Mexican dive serves it along with the agua fresca of the day. It’s the perfect thing after a spicy meal – kinda like a Mexican milkshake.

I decided to make it an even more perfect dessert by turning Horchata into pops. And I decided to put a grain free spin on it by replacing the rice with coconut milk and make it healthier (and refined sugar free) by swapping the sugar with Wholesome organic coconut palm sugar.

I love these pops! They are cool and creamy and wonderful after a barbecue by the pool or on a hot afternoon. They are sweet but not cloyingly so. Personally, I prefer my treats on the less sweet side – if you want your pops a little sweeter, increase the coconut sugar to ½ a cup.


Gluten Free Horchata Pops Recipe


1¼ cups unsweetened almond milk
1 (14-ounce) can full fat coconut milk
1/3 cup Wholesome Organic Coconut Palm Sugar
3 cinnamon sticks
1 tablespoon pure vanilla extract
Ground cinnamon for dusting


Combine the almond milk, coconut milk, coconut sugar, and cinnamon sticks in a saucepan. Bring to a simmer and let simmer gently for 10 minutes. Remove the cinnamon sticks and stir in the vanilla. Let cool.

Pour into 8 (2-ounce) ice pop molds, insert sticks and freeze until fully hardened, about 8 hours.

To serve, unmold and dust with ground cinnamon.


A gluten free recipe that makes 8 ice pops.

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Categories:    Dessert

{ 2 comments… read them below or add one }

Eveline McNeil June 15, 2015 at 10:45 am

Is there anything else I can replace the coconut milk with? Unfortunately it doesn’t like me!


Carol Kicinski July 24, 2015 at 10:12 am

Hi Eveline, Rice milk, it’ll just be a little icier or a nut milk like cashew milk or almond milk, whichever you prefer! xo, Carol


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